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Gluten Free Candy Bar Cookies:
Use Leftover Candy in 3 Easy Layers

These Gluten Free Candy Bar Cookies are a fun way to use candy that is leftover from a holiday (like Halloween, Easter, Valentine’s Day, or Christmas).

And for those who eat only gluten free desserts … well, have at it!

You make the bars in 3 layers. First, you bake the cookie base.

Once that comes out of the oven, spread dollops of peanut butter on the top and then sprinkle the surface with chopped candy.

Spoiler alert: these cookies are best after you chill them in the fridge.

But whether at room temperature or cold, they are hard to beat.

Gluten Free Candy Bar Cookies from The Cookie Elf

Prep time: <15 minutes

Bake time: 15 minutes

Makes 12-16 dozen bars, depending upon how you cut them


1 ½ cups shredded coconut

1 teaspoon vanilla

2 egg whites

1/3 cup granulated sugar

½ cup chopped white chocolate (or white chocolate or vanilla chips)

1 cup peanut butter

1 cup candy any type, chopped 

Directions for Gluten Free Candy Bar Cookies

  1. Preheat oven to 350º F. Line an 8 x 8 baking pan with aluminum foil or parchment paper. Spray or grease the pan lining. 
  2. Use a large spoon or fork to combine shredded coconut, vanilla, egg whites, granulated sugar, and white chocolate in a mixing bowl, folding them together until all ingredients are moistened. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes until set and edges start to turn brown.
  3. While cookie base is baking, chop candy. Place unwrapped candy pieces and candy bars on a large cutting board. Use a large kitchen knife or cleaver to coarsely chop the candy. 
  4. Remove baked cookie base from the oven. Drop dollops of peanut butter over cookie surface. Use an angled spatula to spread the peanut butter evenly. Sprinkle chopped candy over peanut butter. 
  5. Allow bars to cool completely on a wire rack. Set pan in the refrigerator for 30-60 minutes to chill cookies before cutting them.
  6. Cut bars into 4 rows by 4 rows or any other size you choose.
  7. Store cookies in an airtight container in the refrigerator.

Special Baking Tips for Gluten Free Candy Bar Cookies

You can use packaged eggs whites in this recipe or separate eggs yourself (and save the egg yolks for another recipe, like scrambled eggs.) Either kind of egg whites works well to hold together the cookie base ingredients.

Cookies will be fun to look at when you use some pieces of colorful candy in your toppings.

See more gluten free cookies on our Gluten Free Cookies Pinterest board.

More Gluten Free Cookies from The Cookie Elf

3-Ingredient Peanut Butter Cookies: easy cookie recipe and gluten-free ... 

Chocolate Peanut Butter Bar Cookies: gluten-free, just 4 ingredients ...

Gluten-Free Monster Cookies: perfect for cookie baskets, bake sales ... 

No-Bake Reese's Bars: a Clone of America's Favorite Treat ... 

Rainbow Rice Krispie Treats: fun and easy no-bake cookies ...

Rocky Mountain Snowdrops ...

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